Raw materials:

Leg of lamb 1200g, ginger 30g, onion 30g, pepper 10g, aniseed 1, Amomum villosum 1, Amomum villosum 1, Amomum tsaoko 1, cinnamon 3g, dried tangerine peel 4, cumin, etc.

Exercise:

1, wash the leg of lamb with warm water, scrape off the oil slick and stolen goods with a knife, and rinse it again;

2. Put the leg of lamb in a pressure cooker and add ginger, onion, garlic and white wine; Putting Zanthoxylum bungeanum, aniseed, Amomum villosum, Amomum tsaoko, Cinnamomum cassia and Pericarpium Citri Tangerinae into a tea bag and water; Cover the pot, bring it to a boil, add a pressure limiting valve after SAIC, and turn off the fire for 20 minutes; Add salt and soy sauce and cook for 5 minutes, then soak in the original soup for 5-8 hours;

3. Take out the leg of lamb, smear it with salt, rosemary, cumin and cumin powder, put it in a fresh-keeping bag and marinate it in the refrigerator for about 8 hours;

4. Take out the pickled leg of lamb, coat it with honey water and Chili powder, and add some cumin;

5. Pad the baking tray with tin foil, add the leg of lamb, and preheat the oven for 250 degrees;

6. Put the baking tray in the penultimate layer of the oven, adjust the temperature to 230 degrees, and bake for about 15 minutes;

7. Put the baking tray on the second floor and bake for about 15 minutes.

Supplementary explanation:

1, don't scald the leg of lamb (mutton), it will get old easily (the mutton seller told me).

2, the leg of lamb is cooked first and then roasted, the meat is fresh and tender, and the roasting time is short, which will not cause the situation of tender outside.

3. Add seasonings and stew together to remove the fishy smell.

After adding salt and soy sauce, mutton won't get old.

5. Soaking is for a better taste. If time permits, the soaking time can be extended.

6. It is best to marinate in the refrigerator for one or two days, so that the roast leg of lamb tastes better.

7. Honey water is mixed with honey and warm water, one is colored and the other is baked to give a crispy feeling.

8. Just roast it on a charcoal fire.